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Topic: My best pies yet (Read 6543 times)

After my last bake, I listended to your advice of longer ferment and less yeast.Although my leoparding aren't to good still, the bottom is very nice. And the taste and consistency of the pizzas are very good I think.

It would be difficult to find any fault in those pies at all. They look absolutely wonderful. I continue to be impressed with what you can do in that little oven. Your pizza look 10X 100X better than the pizza in their video:

What is the size of your pies? How much do your dough balls weigh?

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

beautiful pies, i like the way your dough looks, hydration around 60%? if you answer craig on oven and pizza size that will answer my next question. this is proof you can get a great pie out of any oven with practice.i love that oven of yours!

scott123

As you can see, it's a wider stone that's raised to the widest part of the oven.

You can support it from below or build some sort of shelf for it. You can also insulate below it for better efficiency, but that might be necessary. The trickiest part is getting a stone that will fit. Just like the bottom stone is flush against the sides of the wall, the stone positioned in the middle can't have large gaps for wood to fall through.

That higher position position will be night and day for top heat, though.

As you can see, it's a wider stone that's raised to the widest part of the oven.

You can support it from below or build some sort of shelf for it. You can also insulate below it for better efficiency, but that might be necessary. The trickiest part is getting a stone that will fit. Just like the bottom stone is flush against the sides of the wall, the stone positioned in the middle can't have large gaps for wood to fall through.

That higher position position will be night and day for top heat, though.

I am sure this would help alot also, however, then the design of the oven "breakes", and the wife approval factor was the main reason why I bought it - this and also that its designed for nordic climate.I think I some time in the future will have to invest in a small brick oven, also

All kidding aside I agree the pies look great !, and yes, whatever the oven at least you are doing it! and quite nicely at that. many have comments/opinions and ideals about true neapolitan, blah blah... But man George would be proud! I would eat that in a heartbeat. 60%- 61% is where I am at now as wellnice work! John

scott123

I am sure this would help alot also, however, then the design of the oven "breakes", and the wife approval factor was the main reason why I bought it - this and also that its designed for nordic climate.I think I some time in the future will have to invest in a small brick oven, also

Peter, what's more important to you, your wife's approval or great pizza?

From what I can tell, this is the only oven of it's kind, that, with some slight modifications can do authentically leoparded Neapolitan pizza. Not to mention that the mod I'm describing wouldn't ruin the aesthetic. It would limit your view of the fire, but, between having a fireplace I can look at versus having a pizza I can eat... well, you know which one I'm going with